01 Dec Mum’s “kotlet” on rye bread with pickled mushrooms for lunch
You mix all the ingredients with your hands, squeezing and mashing for about 5min. Then rinse your hands in cold water, so you can form the cutlets. You want them to have a flat shape, then you cover them with breadcrumbs and fry for 3min each side. Finally, put them all in a baking dish, cover in the oil they’ve been fried in and give them another 15min in the oven. Apparently, some people feel this dries them out and use the method of pouring stock over the whole lot and finishing them off on the stove, but I prefer them a bit drier myself. Probably because that’s the way my mum makes them, and that always tastes the best, right?